cut of lamb

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The sizzling showdown features local chefs preparing a cut of lamb, while wineries pour their finest match to the dishes.
The product, which won the British Meat Product of Excellence title for 2002, combines a high quality cut of lamb basted in its own juices and supplied in Marks & Spencer's unique self-basting packaging, which simply has to be placed on a baking tray in the oven to cook.
Byline: Coventry's JAMIE WILLIAMS - now a top chef in London's Notting Hill - takes a look at an popular cut of lamb
Is there a particular cut of lamb that is less fatty than the rest, or is there a particular way of cooking lamb that doesn't accentuate the fattiness of the meat?
Any cut of lamb became the taste of paradise and so quixotic was this minty brew that many a child, myself included, drank the remainder white-lipped and green-toothed before washing up.
What you end up with is a boiled, flattened cut of lamb that is effortless to carve and takes very little time to cook.
Ask almost any chef to name his favorite meat, and some cut of lamb will most likely be the answer.
To serve, spoon the potato, fruit and leaves mix on to warm serving plates, placing the lamb on top - sliced if the cut of lamb is appropriate.
IT is no coincidence this cut of lamb is named the `best end'.
I felt full as soon as mine arrived - a large succulent cut of lamb atop a bed of mash on a sea of butter beans, onion and cherry tomatoes in a thick sauce.
Consumers simply place the high quality cut of lamb into the oven, where it bastes in its own juices in M&S's unique self-basting packaging.
UNCERTAIN: What price a cut of lamb, just as the export trade was starting to recover after the foot-and-mouth outbreak last year Picture: NICK TREHARNE
For today's recipe I've opted to use some pork belly rather than a normal cut of lamb or beef that's been prepared by the butcher or the supermarket.
The hearty cut of lamb was well seasoned and juicy and I hardly needed the extra dish of vegetables that came too.